Put beef slices into a mixing bowl. Add rice wine, salt, egg white, baking soda and oil and mix well. Let it set for 10 minutes. For the sauce: In a small bowl, combine salt, sugar, sesame oil, soy ...

This melt-in-your-mouth Mongolian Beef transforms budget-friendly flank steak into a takeout-worthy feast with just 10 minutes of prep! Skip the restaurant prices and wow your family with this ...

Mongolian Beef is a favorite when dining out. The tender beef, ample peppers and onions and a sauce that’s both sweet and savory are a mouthwatering combination. But even better is making it at home ...

Slow cookers are perfect for cooking your favorite takeout dishes right at home. With just a few ingredients and minimal ...

Here’s a delicious recipe for Mongolian beef you’re gonna love! It starts out with a velveting technique to tenderize the meat and finishes off with a delicious sauce! Your family is going to love ...

The newest restaurant offering at the Resort at Summerlin (which includes the Rampart Casino and the JW Marriott Resort & Spa) is a delicious adventure through Chinese, Japanese and Korean cuisine, ...

Cookbook author Kevin Curry stops by Studio 1A to share his recipe for a healthier and lighter Mongolian beef bowl with seared beef sauté cabbage and veggies, and brown rice mixed with ginger soy ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. Savor the flavor ...

Combine cornstarch, five spices, sugar, garlic, and 1/2 the soy sauce in a medium bowl. Add steak. Toss to coat. Refrigerate for 15 minutes. Heat a wok over medium-high heat. Add 2 tablespoons oil.

KANSAS CITY, Mo. — It’s hard to beat a big plate of steaming Chinese food for dinner. Or lunch. Or breakfast. Heck, we’re not your mom. FOX4’s Karli Ritter teamed up with chef Matt Chatfield, of ...

Make Ahead: The sauce can be made up to three days in advance and stored in a sealed container in your fridge.